The work BUILD Dairy students have completed is making a difference in the industry. Here’s a partial list some of the research that is now published and being used in the field.
Highly Concentrated Micellar Casein Concentrate (HC-MCC) is a food product that is obtained from the microfiltration of skim milk. It is then concentrated via diafiltration and vacuum evaporation, resulting in a solution of casein micelles with a concentration ranging from 17-23%.
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Understanding consumers’ perceived naturalness of food ingredients and investigating factors affecting acceptability
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Bacterial thermal inactivation rates of two pathogens across three low-moisture food matrices with different fat levels.
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Determining the effect of spray drying on the flavor and functionality of high-protein ingredients.
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The role of sugar, alternative sweeteners, and sugar reduction in ice cream, yogurt, and flavored milk.
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